Cucumber Melon Chutney

Servings: 6 Time: 20 minutes

This chutney makes a fantastic seasonal bruschetta. It’s also a terrific topping for curried fish filets and fish tacos.

This chutney makes a fantastic seasonal bruschetta, spread on baguette slices sprinkled with feta cheese and mint. Add a spoonful or two to curried fish filets or fish tacos, for a fresh summer flavor.

Ingredients

• 1½ cups honeydew melon, seeded and diced
• 1½ cups cucumber, seeded and diced
• 2 tablespoons red onion, minced
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons cilantro, minced
• 2 tablespoons fresh mint, minced
• 1 teaspoon curry powder (optional)
• Juice of 1 lime
• Salt to taste

Directions

1. In a large bowl, stir together all of the ingredients. Salt to taste. Refrigerate for at least one hour prior to serving.